Cook Without Book

Cupcakes with Vanilla Frosting and Raspberries Serves 4 For the Frosting 1 3/4 cups cups confectioners sugar, plus 2 tablespoons for dusting 1/2 cup unsalted butter, chilled pinch of salt 1/2 teaspoon pure vanilla extract 1 tablespoon milk For the Cupcakes 1/2 cup good quality cocoa powder 1 cup boiling water 1 1/3 cups all purpose flour 2 teaspoons baking powder pinch of salt 1/2 cup unsalted butter, room temperature 1 cup granulated sugar 2 large eggs 1/2 cup fresh raspberries In the large mixing combine 1 1/4 cups confectioners sugar, butter, salt, and vanilla using an electric mixer. Add milk and continue mixing until well combined. Use a spatula to scrape the mixture from the sides of the bowl. With the mixer running, slowly add remaining 1/2 cup confectioners sugar, mixing until well combined. Preheat oven to 375° F. Line 16 muffin cups with paper li...

                           Coffee Walnut Cupcake The bitterness of coffee and the nuttiness of walnut combine well to qualify this fabulous dessert as a great choice for connoisseurs. Walnuts add the required crunch to these cupcakes, while the coffee decoction imparts a very mature flavour. Follow the exact procedure mentioned here for making the coffee decoction, in order to ensure the best flavour. Garnish with silver balls for a perfect finishing touch. Preparation Time:  5 mins Baking temperature and time:  150ºC (300ºF) for 15 to 20 minutes. Makes 6 cupcakes Ingredients For The Vanilla Coffee Walnut Sponge 3/4 cup   plain flour (maida) 3/4 tsp   baking powder 1/4 tsp   baking soda 1/2 cup  (200 gms)  condensed milk 3 tbsp   melted butter 1/2 tsp   vanilla essence 3 tbsp   chopped walnuts (akhrot) 2 tsp   coffee powder  dissolved in 4 tsp of...